Here are 4 steps for creating the perfect cheesecake . 1 Prepare the springform pan in order that no water leaks into it while cooking. Place a large 18 inches by 18 inches sq of heavy duty aluminium foil on a flat surface. Gently fold up the sides of the foil around the pan. Make certain to do that gently in order that you do not create any holes in the foil. In case there are any holes, water will go into the pan and ruin the crust. Place a second large sq of foil beneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.To be triply safe, repeat with a 3rd layer of heavy duty foil. Gently crimp the top of the leaf leaves around the top edge of the pan.


2 Preheat oven to 350F, with rack in lower 3rd of oven. Gently press down on the crumbs utilizing your fingers, till the crumbs are a nice even layer in the bottom of the pan, with perhaps only a slight rise along the inner edges of the pan. Be cautious as you do that, as not to tear the aluminium foil. Reduce the oven temperature to 325F. Remember to scratch down the sides of the mixer bowl, and scratch up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.

3 Place the foil wrapped hinge pan in a large, high sided roasting pan. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan, to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1\/4 inches. Crack open the oven door 1 inches, and let the cake cool in the oven, as the oven cools, for another hour.


4 Cover the top of the cheesecake with foil, in order that it does not actually touch the cheesecake.  Place sour cream in a mid-sized bowl, stir in the powdered sugar and vanilla, until smooth.

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